Apple Pear Pie

One Thanksgiving I decided to add the mellow taste of pears and the zing of ginger to my basic apple pie recipe. A star was born.

prepared double PIE CRUST
1 1/2 c. sugar
1/2 c. flour
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
6 tart apples &
6 green pears, OR
12 tart apples (granny smith, pippin, jonathan)
1 lemon, juiced
2 T. butter

Heat oven to 425°. Core, slice, and pare apples and pears and place in large bowl, sprinkling with lemon juice as you fill the bowl. In a small bowl, mix sugar, flour, nutmeg, cinnamon, ginger, and salt. Stir into apples. Set aside. Roll out bottom crust and place in pie plate. Fill with apples. Roll out top crust and cut vents for to steam to escape. Dot apples with bits of butter, then cover with top crust. Seal edges of top and bottom crust. *To keep crust from over-browning on edges, make a 3" wide strip of aluminum foil (connect three 3 x 12" strips by folding ends of strips together) to gently cover the edge of the pie crust. Fold ends of strip together to make a ring, and gently form to pie. Bake 30 minutes and remove foil. Bake 15 more minutes until crust is golden brown and juice is bubbling through slits. Serve warm with ice cream, or cool with whipped cream.

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